1    12-oz package unsweetened

           Frozen mixed berries
     12 tb Sugar

      1    10-oz package frozen

           Raspberries in syrup; thawed
    1/4 c  Raspberry liqueur

      2 ts Vanilla extract

      3    4.40-oz packages Champagne

           Biscuits (4" ladyfingers)
      3    8-oz packets Mascarpone

           Cheese*
      1 pt Strawberries; hulled

      1 pt Raspberries

    1/2 pt Blueberries

  Cook frozen mixed berries and 6 tablespoons sugar in a heavy medium
  saucepan over medium heat until mixture resembles jam and is reduced to 1
  cup, stirring frequently, about 15 minutes. Cool jam mixture.
  Strain syrup from thawed raspberries through sieve set over bowl, pressing
  gently on solids.  Discard solids. Add raspberry liquer to raspberry syrup
  in bowl. Using sharp knife, trim 1 biscuit to 3-inch length. Quickly dip
  biscuit into syrup, turning to coat lightly. Place rounded end up and
  sugared side against side of a 9-inch springform pan with 2 3/4-inch sides.
  Repeat with as many biscuits as necessary to cover sides of pan. Dip more
  biscuits in syrup and arrange on bottom of pan, covering completely and
  trimming to fit.
  In bowl, whisk mascarpone with 6 tablespoons sugar and vanilla to blend.
  Set aside.  Thinly slice enough strawberries to measure 1/2 cup. Gently
  spread half of jam mixture over biscuits in bottom of pan. Spoon half of
  mascarpone mixture over; smooth top.  Sprinkle with sliced strawberries,
  1/2 cup fresh raspberries and 1/2 cup blueberries. Dip more biscuits into

  syrop; arrange over fruit in pan, covering completely and trimming to fit.
  Gently spread remaining jam mixture over biscuits. Spoon remaining
  mascarpone mixture over; smooth top. Cover, chill at least 4 hours or
  overnight.
  Release pan sides.  Transfer cake to platter.  Arrange remaining fresh
  berries decoratively atop cake and serve.
  *  Mascarpone is Italian cream cheese available at Italian markets and
  specialty food stores.  If unavailable, blend 1 1/2 pounds cream cheese
  with 1/2 cup whipping cream and 6 tablespoons sour cream. Use 3 cups for
  this recipe.
  Bon Appetit Magazine August 1993